Dutch Oven Creamy Chicken Mushroom Florentine

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This Dutch Oven Creamy Chicken Mushroom Florentine is simple and easy to make. It is ready in 30 min with less than 10 min of preparation if you have the ingredients of course. We used spinach, sun dried tomatoes, mushrooms and of course pasta. Don’t be afraid to give it a little twist and make it unique. This is a classic one pot meal and in this case we used Dutch Oven but it can be made in any other pot. Let’s get straight to the recipe.

Instructions

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.

Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.